This creamy avocado and tomatillo salsa is a bright twist on both salsa and guacamole. The tomatillos make it tangy, the jalapeño makes it a little spicy, and the avocado makes it luxuriously smooth. It upgrades anything you add it to - from tortilla chips to tacos, eggs, grilled chicken, or a bowl of rice and beans. We love it for its easy preparation and taste. As a bonus, it keeps well for a few days. We are big Rick Bayless fans, and this is very close to his recipe. We add lime to ours for an extra boost of flavor. Tomatillo and Avocado Salsa What you'll need: 3-4 medium tomatillos, husked and rinsed 1 ripe avocado 1 small jalapeño, cut in half and seeds removed (keep in if you want more heat)  ¼ cup fresh cilantro 1 tbsp lime juice Salt to taste Instructions Peel the outer layer off the tomatillo and rinse well as they can be slightly sticky and roughly chop. Add everything to the blender and blend until mostly smooth. The tomatillos are full of flavor and best in our minds when well incorporated. Taste and add more salt if need be. Serve with tortilla chips, tacos, grilled chicken, rice and beans, or just on a spoon. Whatever your heart desires! Leveling up your taco Tuesday game We hope you enjoy this delicious twist on salsa as much as we do. Please be sure to leave a comment or feedback once you give it a try. Thanks for stopping by our kitchen! xo YaYa and Wuelo

Disclaimer: Warning - is NOT a health food. In fact, if you 're looking for something low-cal, low-sugar, or anything remotely resembling a diet snack for your "I'll start on Monday" foolishness, these Biscoff Fluff Rice Krispie treats are not it. We're not here to help you with your fitness goals, but you probably already knew that. Our legal team just encourages you to enjoy in moderation. Biscoff Fluff Rice Krispie treats Ingredients for Biscoff Fluff Rice Krispie Treats: 1 jar of Biscoff cookie butter (14.1 ounces) 6 cups Rice Krispies 6 cups mini marshmallows 1 1/2 cups marshmallow fluff 8 tbsp salted butter Instructions: Melt the Butter and Marshmallows: In a large saucepan, melt the butter over medium heat and add the mini marshmallows. Stir constantly until smooth and a stretchy mess of marshmallow-y goodness. Add the Biscoff Spread: Add half the jar of Biscoff spread to the marshmallow/butter mixture and stir until well combined. Add the Rice Krispies: Add the Rice Krispies in and stir. Spread and Chill: Into a greased 9x9 pan, press half the mixture down in the bottom of the pan. Spread with the remaining cookie butter and the top with the marshmallow fluff. Top with remaining Rice Krispie mixture. Eat and Reflect: After it’s set, cut it into squares and enjoy. Biscoff Fluff Rice Krispie treats Final Thoughts: These Biscoff Fluff Rice Krispie Treats are sweet and crunchy and ridiculously over the top. Please let us know once you've made them. We love to hear your feedback. Thanks for stopping by our kitchen. xo YaYa and Wuelo

Let’s be honest. Subtlety is overrated. Sometimes you want to show up to the party looking like: Yes, I baked. No, I didn’t stress. Enter, Triple Chocolate Cupcakes—rich, sinful, and basically effortless - due in part to the glossy ganache and those fancy store-bought macarons perched on top like tiny crowns. Triple Chocolate Cupcake with Chocolate Curls & Macarons By now, you know I'm a fan of cake mixes. Say what you will, but these grocery-store goddesses are just calling out to be made into decadent desserts with a side of sass. So, let's whip up some Triple Chocolate Cupcakes  made from a cake mix ( because we have things to do ), draped in a homemade and effortless silky ganache, and topped with store-bought chocolate curls and jewel-toned macarons. Store bought macarons Triple Chocolate Cupcakes: What you'll need: Cake (Yields 12 cupcakes if you have extra-large liners or 24 if using regular liners) 1 box triple chocolate fudge cake mix - We like Betty Crocker 1 chocolate instant pudding mix 1/2 cup vegetable oil 4 large eggs 1 cup milk Ganache 1 cup heavy cream 12 oz semi-sweet chocolate chips - We use Ghirardelli 1 tbsp butter Topping: Store-Bought Macarons & Chocolate Curls Colorful. Classy. No one has the time to make these. Our preferred ingredients Instructions Preheat the oven: Preheat oven to 350°F and line a 12-cup capacity cupcake pan with extra tall liners (see photos) or use 24 regular-sizer lines. Mix: All the cake ingredients get added together the mixing bowl—cake mix, pudding mix, oil, eggs, milk—and beat until smooth. Bake & cool: Fill liners 2/3 full. Bake 18–22 minutes or until a toothpick comes out mostly clean. Cool completely on cooling rack. Ganache: Heat cream until just simmering. Pour over the chocolate chips and butter. Let sit for a minute, then stir until smooth and glossy. Cover with plastic wrap and chill slightly until it’s spreadable and not runny. Assembly: Spread cooled cupcakes with the ganache and top with chocolate curls and a macaron. Queens of cupcake land We hope you have as much fun whipping these up as we did. Please let us know if you give them a try. We love to hear your feedback. Thanks for stopping by our kitchen! xo YaYa and Wuelo

I never thought I’d go ga-ga over carrots, yet here we are. This side dish is a wild little symphony of flavors: tender roasted carrots with crispy caramelized edges, roasted garlic melting into every bite, a drizzle of hot honey that hits sweet and spicy notes, and then— hello burrata —that creamy, dreamy cloud of cheese that pulls it all together. Oh, and pistachios? Just the nutty crunch and beautiful color to seal the deal. Whether you’re looking for a side to a holiday meal or just want to make your Tuesday night feel a little fancier, we think this dish is a total winner. Earthy, sweet, spicy, creamy, crunchy—check, check, check, check, check Ingredients for Roasted Carrots 2 lbs carrots, peeled & trimmed 3 garlic cloves, minced 2 tbsp olive oil Kosher salt & cracked black pepper 4 tbsp hot honey (store-bought or homemade*) ½ cup shelled pistachios, roughly chopped 1 ball fresh burrata *To make your own hot honey: Combine ¼ cup honey with 1 tsp chili flakes and a splash of apple cider vinegar. Warm gently and let it infuse for 5–10 minutes. We love Mike's Hot Honey Instructions Preheat & prep: Preheat oven to 400°F. The oil keeps the carrots from sticking to the pan but for easier clean up, line a baking sheet with parchment or foil. Roast the carrots & garlic: Toss carrots and minced garlic in olive oil, 3 tbsp of hot honey, salt and pepper. Spread out in a single layer. Roast for 15-20 minutes, flipping halfway through, until carrots are caramelized and tender and garlic is golden and soft. Caramelized carrots with pistachios Assemble & finish: Sprinkle half the pistachios over the carrots and rotate to get evenly distributed. Transfer roasted carrots to a serving plate. Drizzle lightly with remaining hot honey while still warm. Tear open the burrata and nestle it among the carrots. Sprinkle with remaining chopped pistachios. Serve: Best served warm or room temp. We pair ours with crusty bread as a snack or as a side to roast chicken or pork. Roasted carrots with garlic, hot honey, pistachios & burrata Make these roasted carrots your own: Swap pistachios for hazelnuts or almonds. Add pomegranate seeds for a pop of color and tartness. Not into spice? Use regular honey with a pinch of smoked paprika instead. As always, let us know when you make this combo your own. We love to hear your feedback and questions. Thank you for stopping by our kitchen. xo YaYa and Wuelo

Winter tends to overstay its welcome in Central New York. According to the calendar, Spring is in full bloom elsewhere. SO...when April showers have got us down, we fake it until we make it and celebrate the season with a salad that’s as vibrant and refreshing as the weather we wish was outside. This is decidedly not a recipe  but more of a suggestion. We are offering up a spring mix salad that is bursting with color, flavor, and texture. Think sweet mandarin oranges, juicy strawberries, tart pomegranate arils, hearty chickpeas, and creamy goat cheese—all tossed over a bed of tender greens that is suitable to be dressed in just about any vinaigrette. We used our go-to citrus vinaigrette, but you can use whatever you have on hand. Bonus: it’s pretty to look at. It is perfect for a quick lunch or a beautiful starter for your next dinner.  Why This Salad Works Sweet & Savory Balance : The mix of fruits brings natural sweetness, while the goat cheese and chickpeas ground the salad with savory richness. Nutrient-Rich : You’re getting antioxidants from berries and pomegranate; plant-based protein from chickpeas; and healthy fats from goat cheese and olive oil. Let's Talk About Texture : Every bite offers a little something different—crunchy, creamy, juicy, and crisp. What You’ll Need: Spring mix (your favorite baby greens) Mandarin orange segments (fresh or canned) Strawberries, sliced Pomegranate arils Chickpeas (rinsed and drained) Goat cheese, crumbled Optional: Add a handful of toasted almonds or an ancient grain The Dressing 2 tbsp olive oil 1 tbsp white balsamic or regular balsamic vinegar 1 tsp honey or maple syrup 1 tsp Dijon mustard Juice of 1/2 orange or lemon Salt and pepper to taste Instructions: Whisk together all ingredients in a small bowl or shake in a mason jar until emulsified. Drizzle over salad right before serving. Tips & Variations Add grilled chicken, shrimp, or tofu to make it a full meal. Swap goat cheese for feta if that’s more your style. If strawberries aren’t in season, blueberries or raspberries work great too. This salad is sunshine in a bowl—simple, satisfying, and stunning on the plate. Whether you're hosting a brunch, prepping your weekly lunches, or just craving something fresh, this spring mix salad is a total winner. As always, let us know when you make this combo your own. We love to hear your feedback and questions. Thank you for stopping by our kitchen. xo YaYa and Wuelo

If there’s one meal that can bridge the gap between simple comfort and restaurant-worthy indulgence, it’s this creamy mushroom ravioli with garlic herb Boursin, asparagus, sauteed baby portabella mushrooms and toasted walnuts. Earthy, herby, buttery, and just the right amount of crunch — it’s a dish that tastes far more luxurious than the effort it takes to make. Whether you’re treating yourself to a weeknight dinner that feels  like a weekend splurge or looking for a meatless main that’s equal parts satisfying and elegant, we think this is it. Welcome to our kitchen. Creamy mushroom ravioli with asparagus, portabella mushrooms and walnuts Why You’ll Love This Dish Flavor-packed:  The mushroom ravioli brings deep, umami richness that pairs beautifully with the creamy tang of Boursin cheese. Seasonal vibes:  Fresh asparagus adds a pop of green and springy brightness. Texture heaven:  Toasted walnuts give that craveable crunch to balance the softness of the pasta and creaminess of the sauce. Easy elegance:  This meal feels fancy, but it comes together in under 30 minutes. What You’ll Need Mushroom ravioli  (fresh or frozen) Boursin Garlic & Fine Herbs cheese  (or Alouette) Fresh Asparagus Walnuts Olive oil  or butter Pasta water  (reserved from cooking) Salt & freshly ground black pepper, to taste Optional: chopped parsley , lemon zest , or Parmesan  for garnish Fresh ingredients How to Make It 1. Toast the Walnuts Start by toasting the walnuts in a dry skillet over medium heat. Stir often and keep an eye on them — they’ll become fragrant and golden in about 5 minutes. Remove from heat and set aside. 2. Boil the Ravioli Bring a pot of salted water to a boil and cook your mushroom ravioli according to the package directions. Reserve about 1/4 cup of pasta water before draining. 3. Blanch the Asparagus While the ravioli cooks, blanch the asparagus in a pan of shallow simmering water over medium heat. Season with a bit of salt and pepper and cook for 4-5 minutes until tender-crisp. Remove immediately and add to a bowl of ice water to retain the vibrant green color. Asparagus in ice bath 3. Sauté the Mushrooms While the ravioli and asparagus cooks, heat olive oil or butter in a large skillet over medium heat. Add the mushrooms, season with a bit of salt and pepper, and cook for 4-5 minutes until tender and golden brown on the edges Sauteed portabella mushrooms 4. Make It Creamy Reduce the heat and add the Boursin cheese directly into the pan used to cook the asparagus. Stir gently until it melts down, then stir in a splash of pasta water to loosen into a velvety sauce. Boursin cream sauce 5. Bring It All Together Toss the drained ravioli in the creamy Boursin sauce until evenly coated. If needed, add a little more pasta water to keep it silky. 6. Top and Serve Finish with the mushrooms, asparagus, and a generous handful of toasted walnuts. For extra flair, garnish with parsley, lemon zest, or shaved Parmesan. Ready for its closeup We think this is the kind of meal you’ll want to make again and again. It's comforting, seasonal, and just a little bit indulgent. Pour a glass of white wine, light a candle, and enjoy the kind of dinner that feels like a warm hug. As always, we would love to hear from you when you give this recipe a try and will respond to questions or feedback. Thanks for being in our kitchen. xo YaYa and Wuelo

Lemon and coconut are a total dream team in this bright and zesty cake that is as easy to make as it is delicious. It just screams Spring and sunshine and who doesn't love that? Lemon works really well in baked goods because it cuts through the richness and the inherently sweet flavors involved. Coconut (in three forms here), adds mellow, buttery undertones, and texture. Your brain almost naturally assumes these flavors will work well together and this recipe delivers. Best yet, this starts with a cake mix... How do I love thee, cake mixes? Let me count the ways. Convenience - Everything is pre-measured and combined which cuts prep time way down, making it great for quick desserts. Consistency - Cake mixes are incredibly reliable. The formula is tested, so you get the same result every time—fluffy, moist cake without the guesswork. Beginner-Friendly - Great for new bakers or people intimidated by baking from scratch. The instructions are straightforward, and it’s hard to mess up. Customizable - You can totally dress it up: add lemon zest, coconut flakes, chocolate chips, flavored extracts, fruit, pudding mix—you name it. It's a blank slate for creativity. Cost-Effective - Buying a mix can be cheaper than getting all the separate ingredients (especially if you don’t already have a stocked pantry). The ingredients I prefer to use in this Lemon Cocoanut cake recipe What You'll Need for the Lemon Coconut Cake: Cake: Lemon cake mix Coconut milk Vanilla pudding (instant) Eggs Mild flavored oil (Vegetable, Canola, or Coconut) Sweetened shredded coconut Frosting: Butter Powdered sugar Coconut milk Vanilla Marshmallow fluff Sweetened shredded coconut (toasted) Tools and Equipment Mixer Mixing bowl Cake pans (3 8-inch rounds for this exact recipe but this works well in a 9 x 13 pan!) Cooling rack Everyone in the pool Making the Cake Preheat the oven to 350 degrees and if using 8" cake rounds, spray with baking spray and line with parchment paper, and the spray the paper itself. If you're using cake rounds, you likely know how to handle this. This recipe also works wonderfully with a 9 x 13 Pyrex pan and makes the prep and clean up even easier. Next, add all the ingredients into your mixing bowl. It's so easy when everyone gets to jump in the pool at the same time. Mix until well combined (approximately 2-3 minutes). Again, the beauty of cake mixes is that they're hard to mess up. I stop about halfway through the mixing process, turn off the mixer, and scrape the sides and the bottom of the bowl with a spatula to make sure everything is combined evenly.    Divide mixture evenly between the pans (or all at once in the 9 x 13 pan) and bake until a toothpick comes out clean, approximately 20-25 minutes, and the cakes are slightly golden. I test my cakes by pressing down until they bounce back slightly. This method gets easier to assess as you bake more often. Allow to rest for at least 30 minutes on a cooling rack. Making the Frosting: In a large, clean mixing bowl, whip room temperature butter until smooth. Add vanilla and blend. Slowly add powdered sugar. Gradually add the coconut milk at this point so that the powdered sugar stays put in the bowl. This also allows you to add only as much liquid as is necessary. Once it looks like cohesive frosting, add the one cup of marshmallow fluff. This aerates the buttercream and makes it...well, fluffy. While mixing the frosting, add a cup of sweetened coconut to a preheated air fryer (350 degrees) until slightly toasted, approximately 4-5 minutes. This process happens quickly so it is a good idea to keep an eye on it every minute or so. You can also do this on the stove top in a small pan. Once the cakes are cooled, if using the 3-tier cake method, add buttercream to the top of the bottom layer, top with the second layer, and repeat. Coat entire cake with remaining buttercream. This type of buttercream is intentionally light and airy so you're not looking for a perfectly smooth consistency. Again, easy is key here. If using a 9 x 13 pan, you will only use about half the frosting. Once frosted, add the toasted coconut to the top of the cake. Chill until ready to serve. There's a debate in our house about cold cake vs. room temp cake. I LOVE cold cake, but when it comes to this cake, I'm willing to lose an argument. Room temp accentuates the soft, layered, chewy, crunchy, tangy, and buttery flavors. This cake was a favorite when I owned my bakery so I'm partial to this recipe. As always, I would love to hear about your experiences with this recipe and will respond to any questions or feedback you might have. Thanks for being here! xo YaYa and Wuelo.

Cuban bread, or Pan Cubano , is a treasured staple in Cuban cuisine, celebrated for its soft, airy texture and crispy crust. It also serves as the foundation for our Cubano sandwich recipe. If you don't have regular access to this delicious bread, you're in luck because it is as easy to make as it is to enjoy. If the idea of working with yeast scares you, this is a great jumping off point. The Origins of Cuban Bread Cuban bread is part of the rich cultural tapestry of Cuba. Introduced by Spanish immigrants, it blends elements of Spanish and Caribbean cooking, making it unique. The traditional recipe consists of a soft white dough made from flour, water, salt, and yeast, enhanced with sugar and fat. Traditionally, lard is used to add richness to the bread, but you can use vegetable shortening in its place. Making Cuban bread at home is a rewarding experience so let's get started! What you'll need: Bread flour (all-purpose also works) Sugar Salt Fast-acting (instant) dry yeast Lard or vegetable shortening Parchment paper 2 Jellyroll pans or cookie sheets (11 x 17 inch) Shaggy dough Activate the Yeast : In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 10 minutes until it becomes foamy. Combine Ingredients : In a large bowl, mix the flour and salt. Add the activated yeast mixture and melted lard and stir it until it becomes shaggy. It will not be well combined yet (see photo). Knead the Dough : Turn shaggy mixture out onto a floured surface and knead until a dough forms, roughly 10 minutes, until smooth and elastic. Ready for the first rise First Rise : Transfer the dough to a greased bowl, cover it with a cloth, and let it rise in a warm area for about 1-2 hours, or until it doubles in size. Dough has doubled in size after first proof Shaping and Prepping the Loaves: Turn the dough out of the onto a lightly floured surface and punch down the dough. It's ok if it deflates, you want that. It will rise again when shaped into loaves. Divide it into two equal portions and shape into each into a rectangular shape, about 15-16 inches when measured on the long edge. Starting with one of the long sides, roll it tightly into a loaf and pinch the ends and long seam to a seal. Using the palms of your hand, roll the loaf out slightly until it reaches between 17-18 inches long. Deflate dough after first proof Shape into a rectangle until about 15-16 inches on long edge Second Rise : After lining each cookie sheet with parchment paper, place each loaf diagonally seam side down on its own cookie sheet. Cover loosely with plastic wrap and allow to proof a second time for approximately one hour. Preheating Oven : Place a cast-iron pan on the bottom of your oven, if flat, otherwise place it on the lowest oven shelf. Preheat your oven to 425°F. Position other racks evenly to allow each loaf to have room in the oven for air circulation. Use a sharp knife or bread lame to make a slit in each loaf Baking: Once the second proof is done, remove plastic wrap. Gently slit the top of each loaf with a sharp knife. This slit doesn't need to be deep - we just want to allow the bread to expand while baking without rupturing. This next step should be done as quickly as is safely possible. Once oven temp is reached, open oven and add two cups of hot water to the cast iron pan. It will instantly start to steam. Add each loaf to the oven and close the door quickly. Ovens can vary but we baked ours for about 20-25 minutes until they are golden brown and sound hollow when tapped. Cool : Let the loaves cool on a wire rack before slicing. Cuban bread's versatility and mild flavor makes it a suitable base for any sandwich or simply with some butter and jam. Cubano Sandwiches One of the most famous uses for Cuban bread is in the iconic Cuban sandwich. Stacked with roasted mojo pork, ham, pickles, Swiss cheese, and mustard, this sandwich is not just a meal— it's an experience. The crusty exterior of the bread holds up beautifully against the rich fillings, allowing each bite to deliver layers of flavor. We have rarely met a bread that we haven't loved, and this one is no exception. As always, we would love to hear from you once you try this recipe and will respond to any questions or feedback you have. Thanks for being here. xo Yaya and Wuelo.

If you're looking for a step-by-step guide to this glorious take on a ham and cheese, you've come to the right place. This sandwich is meaty, juicy, and packed with big flavors. The marriage of slow cooked mojo pork, honey ham, dill pickles, Swiss cheese, and yellow mustard makes magic when pressed between a soft loaf of bread until lightly crisp and golden. This has been tried and tested and has gotten rave reviews from our family and friends. We are sure you will love it just as much. We made our own Cuban bread , but you can use store-bought pan de agua or any soft-crusted loaf (such as Italian). All of our recipes will show you the semi-traditional (and sometimes complicated) ways of getting from point A to point B. We will also show you how to cut some corners without sacrificing flavor. Sometimes we will show you how to just cut ALL the corners. Life is complicated enough. Cooking shouldn't have to be. Pan Cubano (Cuban Bread) The likely origins of the Cubano are as a lunch staple for sugar mill and cigar factory workers between Cuba and Florida in the early 1900s. This sandwich is the source of a long-running Miami vs. Tampa rivalry with Tampa even hosting a yearly Cuban Sandwich Festival. We love a good sandwich but love a good (friendly) competition even more. Some of debate rests on the addition of one ingredient - salami. Salami. So controversial . Tampa = salami; Miami = no salami. We are lovers and not fighters, so we'll just be upfront and say, "it's not you, it's me". We are siding with Miami in this recipe, but we love you, Tampa! No matter where you stand on the details, this sandwich is sure to please. So, let's get into it. Cubano Sandwich - feeds 4-6 What you'll need: Cubano bread (or any soft-crusted loaf such as Pan de Agua or Italian bread) Mojo pork Deli honey ham Swiss cheese Dill sandwich pickles Yellow mustard Softened butter Panini press or cast-iron pan with additional weight (another heavy pan works well) Mojo Pork 1 package pork tenderloin (generally 1-2 pounds) Mojo Orange juice Lemon juice Lime juice Garlic cloves Cumin Dried oregano Kosher salt Ground black pepper Mix all mojo ingredients and pork to marinate for 2 hours up to overnight. Once marinated, place pork and mojo in the crockpot and cook on low for approximately 6 hours or until you can shred it easily with a fork. Just waiting to get married. Sandwich construction: Once you have your ingredients together, this sandwich comes together quickly. Preheat panini press or cast-iron pan on medium heat. Slice loaf in half the long way. Spread yellow mustard liberally on both sides of the bread. Layer remaining ingredients evenly with Swiss cheese on top to act as glue to hold the top piece of bread in place. Spread the top of bread with softened butter. Press the sandwich on a panini press until golden on both sides. Alternatively, you can use a cast-iron pan and place a weight on top of the sandwich (another heavier pan works well) until golden on the cooking side. If using this method, place the sandwich upside down (top side/butter side down on cooking surface). Remove the weight and flip to cook on the opposite side, replacing weight after flipping. This sandwich is best when warm, crisp, and melty but can be wrapped and saved to enjoy at a later time. (left) orientation on panini press / (right) cast-iron pan Time to enjoy!! We'd love to hear from you so let us know your experience in making this sandwich. Please leave your comments or questions below. xo YaYa & Wuelo.

Sweet and crunchy French toast is a twist on a classic. We love all things brunch and breakfast cereal is a pantry staple in our house so this twist on a brunch classic was an obvious choice. Challenged by a friend to recreate a 20-year-old food memory and loosely inspired by one of our favorite panaderías (bakeries) in San Juan, Puerto Rico, this recipe features soft, rich bread with a sweet and crispy exterior. We used Honey Bunches of Oats with almonds (highly recommend), but you could use a combo of Corn Flakes and oats or something similar. If going the Corn Flakes and oats route, you'll need to add some cinnamon and sugar for sweetness and depth of flavor. The key to success with this recipe is its low and slow cooking time , otherwise the cereal coating can burn. Bread is the foundation to any French toast, so it might as well be delicious and more importantly , up to the task. These babies are getting well soaked in the egg/milk mixture and then coated in the crushed cereal. Standard sandwich bread simply won't cut it here. For the best flavor and texture, use thick slices of brioche, challah, or Italian bread. Stale bread works best as it absorbs the egg mixture without falling apart. Brioche has a rich, buttery flavor. Challah adds a subtly sweet taste. Italian has a chewy exterior, soft inside, and is readily available at most grocery stores. We had Italian on hand when making this recipe so that's what you'll see here. What you'll need: Loaf of bread Honey Bunches of Oats with Almonds Eggs Milk Vanilla extract Butter (for cooking and serving - optional) Mild flavored oil (vegetable or canola, for example) To make the cereal the perfect consistency, add to a plastic bag and bang on it with rolling pin or meat mallet until about the uniform size of oats and add it to a shallow bowl. If the pieces are too large, they can be a bit too crunchy in the final product. This size allows them to absorb the egg mixture but still retain their texture. Cut bread into 4 one-inch slices. Next is the egg mixture. In a medium bowl, combine and whisk until well incorporated: 4 large eggs 1 cup milk 1 teaspoon vanilla extract 1 teaspoon ground cinnamon (if using plain cereal) A pinch of salt (if using plain cereal) Before dipping each slice of bread in the cereal, soak it in the egg mixture for about 20-25 seconds on each side. You want each piece saturated but not falling apart. Allow any excess liquid to drip off, then coat each slice in the cereal mixture, pressing gently to ensure it is evenly covered. This is the good stuff so don't skimp on it! Getting dressed Almost ready for its close up Cooking to Perfection Patience, as they say, is a virtue. Unfortunately, it is not one I naturally possess. However, in this case, it is a must. Heat a large skillet or griddle over low heat and add a generous amount of butter. Once melted and slightly foaming, place your coated slices in the skillet. It's a good idea to gently push the center of one of the slices just after you've added it to the pan to get an idea of how soft it is. You'll notice it firms up once cooked. Cook for about 5-6 minutes on each side, checking occasionally, until they are golden brown and crunchy. Avoid the temptation to turn up the heat. The insides are cooking gently and preventing the outside from getting too dark. Avoid overcrowding the pan to ensure even cooking. If making a larger batch, keep the cooked slices warm in a preheated oven set to 200°F until everything is ready. This crunchy French toast stands on its own flavor wise with an extra pat of butter and a little shake of powdered sugar but why stop here when you can take it next level. Optional Toppings Crunchy French toast is a canvas for various flavors so you can definitely think outside of the syrup box, but... Maple Syrup We are fortunate to live in central New York where real-deal maple syrup is made locally. I know you can buy maple syrup practically everywhere, but it's another thing to see the Maple trees being tapped, drive by the sugar shacks where the sap is transformed, and better yet, know the name of the person bottling it. Fresh Fruits Add strawberries, blueberries, banana slices or toasted coconut for a burst of color, flavor, and added texture. Fresh fruit not only enhances the taste but kind of makes this dish healthy. Kind of. Whipped Cream For a decadent finish, add a dollop of whipped cream. It is reallllly good. Whether hosting a cozy brunch or enjoying a leisurely Sunday morning with family, we think this recipe will impress everyone at the table. As always, we would love to hear from you once you try this recipe and will respond to any questions or feedback you have. Thanks for being here. xo Yaya and Wuelo.